Introduction

Taken from the Volumetrics Weight-Control Plan, I used frozen wild blueberries and blackberries instead of raspberries.
Taken from the Volumetrics Weight-Control Plan, I used frozen wild blueberries and blackberries instead of raspberries.

Directions

Combine the ricotta, yogurt, powdered sugar and vanilla in an electric blender, and process until smooth. Set aside.

Layer one-third of the cake cubes in the bottom of a large trifle bowl or deep serving bowl. Spoon one-third of the ricotta mixture evenly over the cake cubes.

Peel and slice the banana, and toss the slices with lemon juice.

Layer one-third of the banana and berries on top. Repeat with layers of cake, ricotta mixture, and fruit twice. Spread the whipped topping over the top layer of fruit. Cover and refrigerate at least 2 hours before serving.